[Sca-cooks] Camel Ribs

[Phlip]

Ene bichizh ogsen baina shuu...

> A Soup for the QAN mentions camel but is vague on recipes.
>
> Maybe Paul Buell might have something more on how they cooked them in a
> file someplace.
>
> Johnnae

I just passed Anahita's Mongol Feast query along to him- I'll include a
question about camel ribs. He's been pretty busy since Pennsic, writing up
syllabi for the new classes he's reaching, so it may be a while before he
responds...

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "johnna holloway" <johnna at sitka.engin.umich.edu>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, September 04, 2003 2:25 PM
Subject: Re: [Sca-cooks] Camel Ribs


>
> Rosine wrote:
>
> > I've just been informed that 30 - 100 pounds of camel ribs may be
donated to
> > my barony if we can figure out how to cook them.
> >
> > Any advice/experience? (I'm posting this to the SCA-Cooks list also.)
I'm
> > sure they'll have to be bar-b-qued, but sauce? Marinade would be right
out,
> > right? Apparently, the Navy ship that bought them for a ship-board BBQ
is
> > coming home and has left-overs in their freezer. They called them
> > "brontosaurus ribs", so I'm thinking these are going to be gigantic.
> >
> > Rosine/Hróðny Rognvaldsdottir